Green Love Quinoa Salad
Ingredients
Lemon Garlic Vinaigrette
-
½
teaspoon
finely grated lemon zest
-
3
tablespoons
lemon juice
-
1
clove
garlic, finely minced
-
½
teaspoon
Dijon mustard
-
½
teaspoon
agave nectar or maple syrup
-
to taste
sea salt and ground black pepper
-
½
cup
olive oil
Salad
-
3
tablespoons
pine nuts
-
½
cup
quinoa, rinsed and drained
-
1
cup
water
-
to taste
sea salt and ground black pepper
-
250
grams
asparagus, ends trimmed and diced
-
250
grams
broccoli, diced into small florets
-
1½
tablespoons
olive oil
-
1
tablespoon
za'atar spice blend
-
⅓
cup
chopped fresh dill
-
⅓
cup
chopped fresh chives
-
¼
cup
crumbled vegan soft cheese (optional)
Instructions
- Prepare the lemon garlic vinaigrette by whisking together lemon zest, lemon juice, garlic, Dijon mustard, agave, salt, and pepper, then slowly add olive oil while whisking until emulsified.
- Preheat the oven to 400°F and toast the pine nuts on a lined baking sheet for about 5 minutes until golden.
- Cook quinoa with water and a pinch of salt in a saucepan, bringing it to a boil, then simmer until water is absorbed and quinoa is fluffy, about 13-15 minutes.
- Toss diced asparagus and broccoli with olive oil, za'atar, salt, and pepper, then roast for 10 minutes until bright green and slightly softened.
- Combine cooked quinoa with 3 tablespoons of the vinaigrette in a large bowl, then add roasted vegetables, dill, chives, and remaining vinaigrette, tossing to combine.
- Serve topped with toasted pine nuts, vegan cheese, and reserved lemon zest.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
7g
Sodium
200mg
Cholesterol
0mg
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